Preheat oven to 350°F. Mix first 6 ingredients in a bowl. Stir in chocolate chips. Roll 1 tablespoon (or a scant tablespoon for thinner cookies) of dough for each cookie, into ball.

Arrange on a large (I used a 12 by 17 half sheet pan), parchment lined baking sheet - 2 inches apart. You should have 16 dough balls (more if using scant tablespoon). Use the bottom of a glass to flatten each dough ball.

Beat together cream filling ingredients until smooth, then scoop into a pastry bag with a plain tip or a zip-lock bag.

Using the pastry bag with a plain tip, or the zip-lock bag with the end snipped off, pipe cream filling evenly on to 8 cookies. Drizzle with melted chocolate or caramel, if desired. Top with remaining 8 cookies.

notes:

*You might have some cream filling left over ( i overfilled each one, so not much left over), so double the cookie recipe or umm, eat it with a spoon, like I did.